Vegan Double Decker Burger, homemade take out that will blow your mind! Protein-packed lentil pattie, crunchy&golden hash brown, spicy mushroom ketchup, crisp&fresh lettuce&onion rings and a soft burger bun. The best news is: patties are not fried but OVEN BAKED! For your healthy, family indulgence day!
Buns, hash brown and mushroom ketchup are veganized versions of Fabulous Baker Brothers' Recipe for Blackpool Breakfast Bap.
Lentil burgers are adapted from Shira Bocar at Martha Stewart's Clean Eating.
Once the dough comes together, knead it for good 15 mins for gluten to develop. Let it rise for 30 mins. Divide into 8 pieces. Working from the outside inwards, fold and pinch the dough into the centre to get a round shape. Turn it around seam side down, press with your palm to flatten it. Transfer on a baking sheet, glaze with milk, sprinkle with poppy seeds generously and let rise for another 30 mins. Once risen, bake for 15 mins on 200°C or till buns are all nicely puffed and golden brown. Cool down before cutting and serving.
Squeeze the liquid out of the potatoes, through the cloth or sieve. Add flax seeds and seasonings. Heat up your oven up to 200°C and line your baking pan with baking paper. Spread the potatoes on the pan by the thickness of your thumb. Bake for 10 – 15 mins or till its all nice, golden brown and crunchy. Watch it doesn't burn! You may need less time than noted, depending on the moisture in potatoes and your oven. When assembling Vegan Double Decker Burger, just tear the potato sheet into squares or whatever shapes you want.
Slice the mushrooms and cook them on some oil, stirring constantly.After few mins, add onions and cook until onions are nicely caramelised. Add soy sauce, sun-dried tomatoes and 1/3 – ¼ cup water and cook for another few mins and everything is nicely combined and creamy. At the end of the cooking, add garlic and cook just enough for it to let its nice scent and taste. Transfer the mushrooms to the food processor and blend it to a creamy consistency. Set aside.
Wash and drain lentils thoroughly. Cook the lentils in plenty of boiling water for 15 mins, it should be soft but don't make it a mush. Drain, set aside in a bowl. Slice the onion finely, add to the lentils along with other ingredients. MIx well. Make patties by the thickness of your thumb. You can fry them or bake them for 25 mins at 180°C. Lentil burgers will be nicer and browner when fried in a pan with some oil but they are as equally delicious baked in an oven and without oil.
And when you are finally done with everything, go and assemble your Vegan Double Decker Burger! Cut the bun in half, spread some mushroom ketchup, add lettuce, potato hash brown, lentil burger, onions and then maybe some other veggies and/ or vegan mayo to make it juicier. And take a big bite of this deliciousness and enjoy!